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Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Double wrap the outside of the cake tin in clingfilm.

Mix together the crushed biscuits and melted buttery spread. Press into the base of the tin and chill for 10 minutes.

Beat the cream cheese until soft in a food processor (or with an electric hand mixer). Gradually add the condensed milk and then add eggs, sour cream and vanilla. Beat until very smooth. Gently pour the mixture over the set biscuit base. Scatter in half the raspberries (150g).

Sit the cheesecake in a roasting tin. Pour very hot water into the roasting tin to come halfway up the sides of the cake tin. Bake in the centre of the oven for 1 hour. Turn off the oven, without opening the door, and leave for 1 hour to set. Cool and then chill for 4 hours or overnight. Remove from the tin and place on a serving plate.

To serve: Keep a handful of the remaining raspberries to decorate and tip the rest into a small pan with 1 tbsp icing sugar and 1 tbsp water. Mash the raspberries with a fork, bring to the boil then pass through a sieve to remove the seeds. Serve the cheesecake with the sauce and remaining raspberries.